How I love this recipe. It's what I'm cooking tonight, as a matter of fact. The only changes I've made are the addition of two small, diced potatoes, which help the broth to thicken, and I tweak the spices depending on my mood. I also let the chicken cook with the soup -- this improves the flavor of the broth -- and I use more onion and celery than it calls for -- this is a huge pot of soup and I like lots of onion and celery. I hate brown chicken so I use only breast, but you could use either or both. You can't go wrong with this recipe. You could also use canned chicken broth or homemade, frozen stock in place of the bouillion and water.
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